Sunday, December 31, 2006

Roasted Brussel Sprouts

I generally don't like brussel sprouts. Growing up, I dreaded seeing things come on to the kitchen table. My cooking buddy has a way with these things, using them in Indian cooking. We needed a vegetable supplement for our fish dish and thought the baby brussel sprouts we purchased would be a nice touch. The recipe comes from Ina Garten on the Food Network, and is so quick and easy to put together, though it does take about 35 minutes to roast in the oven.

-1 1/2 pounds Brussels sprouts
-3 tablespoons good olive oil
-3/4 teaspoon kosher salt
-1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.


Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt, and serve immediately.

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